Preheat the oven to 180°C (350°F) and grease a 2-L (8-in.) square cake pan. Set aside.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, chocolate chips, cranberries, flaxseed, and cinnamon.
In a small bowl, mix together the soy beverage, almond butter, and honey. Stir into dry mixture until all ingredients are well coated.
Press mixture into greased cake pan and bake on middle rack for 20 minutes, or until sides are golden brown. Cool and cut into 12 equal bars. Bars can be stored at room temperature in an airtight container for up to a week.